Malaysia International Gourmet Festival (MIGF) team caught up with Chef Thierry Lerallu and interviewed him
A hands-on workshop experience with Le Cordon Bleu, Malaysia's chefs! Do come and join us in either Cuisine or Patisserie to learn about the French Cooking Methodology! A presentation of Le Cordon Bleu Programmes will be conducted by Ming Ho for students and graduates who are interested in pursuing or furthering their career in the Culinary, Hospitality and Tourism Industry. Just email Audrey Loh at email@example.com to find out more about the workshop!
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.
This month, discover Le Cordon Bleu Chefs peeling and segmenting orange technique!
Prepare a soufflé using the recipe of your choice. The following technique is the same whatever the size of the ramekin or dish.
Chantilly cream, a big favorite with desserts lovers, is extremely simple to prepare. Here are few images to help you make it at home.
Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.
Le Cordon Bleu shows you how to make sweet pastry dough with a recipe that can be used for making any tart or tartlet.
Le Cordon Bleu explains the crème anglaise technique, step by step, with this basic recipe that can be used in all situations.